Francatelli Brown Sauce
Brown Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic brown sauce made by thickening meat or game stock or gravy with brown thickening. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Sauce.
prep time
10 minutes
cook time
85 minutes
Total Time:
95 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesBritish Recipes
This is a classic recipe for a Victorian version of Brown Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No.12.—BROWN SAUCE
Put about a gallon of stock, No. 1, or brown gravy, No. 3, into a stewpan on the fire; and when it is warm, stir into this three-quarters of a pound of brown thickening No. 9. Continue stirring the sauce on the fire until it begins to boil, and then remove it to the side, there to remain very gently simmering for an hour, with the lid on the stewpan; by that time all the butter of which the thickening is composed will have risen to the surface; this, together with the skum, must be removed; and after allowing the sauce to boil very gently by the side of the stove for another quarter of an hour, continuously removing the skum as it rises, strain the sauce into a basin for use, as will be hereafter directed.
Modern Redaction
Method:
Allow the stock or brown gravy to warm through on the hop then stir in the thickening. Whisk to combine then continue heating, stirring constantly, until the mixture comes to a boil. Reduce to a low simmer and continue cooking, uncovered, for about 60 minutes, or until the thickening has released its butter and this has risen to the surface of the liquid.
Skim off all the separated butter and any scum from the liquid's surface. Bring the sauce to a boil then allow to boil gently for 15 minutes, removing any additional scum as it rises. Strain the sauce and chill or freeze until needed.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.